Mother’s Day Recipe: Spinach and Gruyere Quiches Recipe

mothers day quiche brunchAn outstanding quiche relies on a few simple elements: a creamy egg custard, buttery homemade crust, and flavorful cheese and vegetables like spinach. This savory spinach and Gruyere quiche doesn’t disappoint. Check your fridge before shopping, since you probably already have most of the ingredients for a spinach quiche at home.

prep: 20 mins

total time: 1 hour 30 mins
serves: 10

ingredients

  • 1 tablespoon butter
  • 3 shallots, minced
  • 3 bunches flat-leaf spinach, thick stems removed and leaves roughly chopped
  • Coarse salt and ground pepper
  • 8 ounces Gruyere cheese, grated (about 2 cups)
  • 1 recipe Basic Pie Dough, fitted into two 9-inch pie plates, or store-bought is fine
  • 8 large eggs
  • 3 cups half-and-half
  • 1/8 teaspoon ground nutmeg

directions

  1. Step 1

    Preheat oven to 350 degrees, with racks set in upper and lower thirds. In a large skillet, heat butter over medium. Add shallots, and cook, stirring occasionally, until softened, 1 to 2 minutes. Add as much spinach to skillet as will fit; season with salt and pepper, and toss, adding more spinach as room becomes available, until wilted, 2 to 3 minutes.

  2. Step 2

    Transfer spinach mixture to a colander. Press firmly with the back of a spoon to squeeze out as much liquid as possible. Divide spinach mixture and cheese between prepared crusts. Place each crust on a separate rimmed baking sheet.

  3. Step 3

    In a large bowl, whisk together eggs, half-and-half, nutmeg, 1 teaspoon salt, and 1 teaspoon pepper. Dividing evenly, pour egg mixture into crusts.

  4. Step 4

    Arrange baking sheets on racks, and bake until center of each quiche is just set, 55 to 60 minutes, rotating sheets from top to bottom halfway through. Let quiches stand 15 minutes before serving.

Mother’s Day Breakast: Berry-Topped Puff Pancake

exps52838_SD1999448B02_183bIngredients

  • 2 tablespoons butter
  • 2 eggs
  • 1/2 cup 2% milk
  • 1/2 cup all-purpose flour
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • Topping:
  • 1/3 cup sugar
  • 1 tablespoon cornstarch
  • 1/2 cup orange juice
  • 2 teaspoons orange liqueur
  • 1 cup sliced fresh strawberries
  • 1 cup fresh blueberries
  • 1 cup fresh raspberries
  • Confectioners’ sugar, optional

Directions

  • Place butter in a 9-in. pie plate. Place in a 425° oven for 4-5 minutes or until melted. Meanwhile, in a large bowl, whisk eggs and milk. In another bowl, combine the flour, sugar and salt. Whisk into egg mixture until blended. Pour into prepared pie plate. Bake for 14-16 minutes or until sides are crisp and golden brown.
  • Meanwhile, in a small saucepan, combine sugar and cornstarch. Gradually stir in orange juice and liqueur. Bring to a boil over medium heat, stirring constantly. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat.
  • Spoon berries over pancake and drizzle with sauce. Dust with confectioners’ sugar if desired. Yield: 4 servings. (Recipe: Taste of Home)